I like soup.  Do you?  A warm and hearty soup makes me happy...and full.  This soup had so much flavor, with so little work.  You just slice a bunch of onions, saute them a bit, and then let them go...they develop an amazing sweet flavor.  You give them a stir every now and then, and go on about your business getting the rest of the meal together.  Next time I make this soup, I'm going to make little cheddar biscuits to go along with it--sounds like a delicious match to me.  :) 

Give soup a chance, folks!  Make it!

Tortellini Soup with Caramelized Onions & Mushrooms
Source:  slightly adapted from Cookin Canuck
printer friendly recipe 
serves 6
 
The Onions:
2 tbsp olive oil
2 medium yellow onions, thinly sliced
1/2 cup dry white wine
1 tsp dried herbes de Provence
1 tbsp balsamic vinegar
1/2 tsp kosher salt

The mushrooms:
1 tbsp olive oil
12 oz. crimini mushrooms, cleaned and thinly sliced

1 tbsp balsamic vinegar
Pinch of salt
Pinch of pepper

The soup:
7 cups chicken stock (low sodium)
1 (9 oz) package fresh cheese tortellini
1/4 tsp freshly ground pepper
3 cups (packed) fresh spinach

The onions:
Heat olive oil in a large saucepan set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.
Add 1/4 cup white wine and herbes de Provence, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and remaining 1/4 cup wine. Cover the pan and cook until the liquid is absorbed.

The mushrooms:
Heat olive oil in a large skillet set over medium heat. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Add balsamic vinegar, salt and pepper, and stir to combine. Add to onions.

The soup:
Add the chicken broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the cheese tortellini and simmer for 5 minutes. The tortellini should be just tender. Season with salt and pepper to taste. Stir in spinach. Serve, sprinkled with grated Parmesan cheese, if desired.



This post is linked to: Made it on Monday
Fun with Food Friday
Savory Sundays